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September 17, 2009

Sweet and Sour Chicken

If you enjoy cooking or browsing cooking blogs, then I'm sure you have heard of the Pioneer Woman. She recently started a community recipe blog called, Tasty Kitchen. You can become a member to share recipes on the blog or you can just find and make recipes that are posted by members. Either way, it's a great blog to check out! I found this oh so delicious sweet and sour chicken recipe the other night over at Tasty Kitchen! I have to say, this was one of the best meals I have cooked in a long time! I will certainly be adding this to my regular rotation of dinner recipes. You have to try it! Seriously better than sweet and sour chicken at a Chinese restaurant! Can you tell I loved the recipe yet?? haha

While the preparation is a little messy (dipping the chicken in cornstarch and egg), it is well worth it in the end. The end result gives you lightly battered chicken that is full of flavor and moist. It is not as unhealthy as the heavy fried chicken in some Chinese restaurants. You only fry it for a few minutes in oil to get the sides brown and then you bake it in the oven for an hour. Your kitchen will be smelling might tasty while it's cooking! The meal is also wallet friendly, something I'm always searching for these days. Most of the ingredients are ones that you always have on hand in the kitchen and are not expensive.

I wouldn't change anything about this recipe. The only thing I would do differently next time is make the extra sauce. I like a lot of sweet and sour sauce on my rice, so I will definitely make the extra sauce next time. Oh and next time, I will make my Crab Rangoon to go with! TC and I will never have to go out for Chinese food again!

Serves 4-6.

Ingredients:

3 whole boneless, skinless chicken breasts

salt and pepper

1 cup cornstarch

2 whole eggs, lightly beaten

1/4 cup Canola oil

For the sauce:

3/4 cups sugar

4 T. ketchup

1/2 cup vinegar

1 T. soy sauce

1 tsp. garlic salt

Directions:

Cut chicken breasts into chunks. Season with salt and pepper. Have your cornstarch and lightly beaten eggs in two shallow bowls or dishes. Dip chicken in cornstarch and then in egg. Fry in the oil until browned on all sides but not cooked through. The chicken will continue to cook in the oven. Place the chicken in a single layer in a 9 x 13 glass baking dish. Mix sauce ingredients together in a small bowl and pour over the chicken.

Bake for one hour at 325 degrees. Turn chicken every 15 minutes with tongs. If you like extra sauce, make another batch of sauce and bring to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced, about 6-8 minutes.

Serve on top of rice. I like to use Jasmine Rice but any kind will do!